Cuisinart 11-Cup Series - Manual (Page 4)

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TABLE OF CONTENTS
Important Safeguards . . . . . . . . . . . . . 4
Introduction . . . . . . . . . . . . . . . . . . . . . 5
Machine Includes . . . . . . . . . . . . . . . . . 6
Assembly Instructions . . . . . . . . . . . . . 6
Machine Functions. . . . . . . . . . . . . . . . 7
Operating Instructions . . . . . . . . . . . . . 7
Chopping, Puréeing & Mixing
with Metal Blade. . . . . . . . . . . . . . . . . . 8
Chop Raw Fruits and Vegetables . . . . . . 8
Purée Fruits and Cooked Vegetables . . . 8
To Dislodge Food . . . . . . . . . . . . . . . . . . 8
Chop Hard Food . . . . . . . . . . . . . . . . . . 8
Chop Fresh Herbs . . . . . . . . . . . . . . . . . 9
Chop Peel from Citrus Fruit . . . . . . . . . . 9
Chop Sticky Fruit like Dates . . . . . . . . . . 9
Chop Meat, Poultry and Fish . . . . . . . . . 9
Purée Meat, Poultry and Fish . . . . . . . . . 9
Chop Nuts . . . . . . . . . . . . . . . . . . . . . . . 9
Make Peanut Butter . . . . . . . . . . . . . . . . 9
Make Flavored Butters,
Spreads and Dips . . . . . . . . . . . . . . . . . 9
Make Mayonnaise . . . . . . . . . . . . . . . . 10
Beat Egg Whites . . . . . . . . . . . . . . . . . 10
Whip Cream. . . . . . . . . . . . . . . . . . . . . 10
Make Crumbs and Crumb Crusts . . . . . 10
Make Pastry. . . . . . . . . . . . . . . . . . . . . 10
Make Quick Breads and Cakes . . . . . . 10
Preparing Food for Slicing
and Shredding . . . . . . . . . . . . . . . . . . 11
Round Fruits and Vegetables . . . . . . . . 11
Whole Peppers. . . . . . . . . . . . . . . . . . . 11
Large Fruits like Pineapple . . . . . . . . . . 11
Cabbage and Iceberg Lettuce. . . . . . . . 11
Packing Feed Tube for
Desired Results . . . . . . . . . . . . . . . . . . 11
Practicing Slicing and Shredding . . . 12 Removing Sliced or
Shredded Foods. . . . . . . . . . . . . . . . . 12
Slicing and Shredding
Techniques . . . . . . . . . . . . . . . . . . . . . 12
Small, Round Fruits and Vegetables. . . 12
Long Fruits and Vegetables . . . . . . . . . 12
Small Amounts of Food . . . . . . . . . . . . 12
French-Cut Green Beans . . . . . . . . . . . 12
Matchsticks or Julienne Strips . . . . . . . 12
Slicing Meat and Poultry . . . . . . . . . . 13
Cooked Meat and Poultry . . . . . . . . . . . 13
Uncooked Meat and Poultry . . . . . . . . . 13
Slicing Sausages . . . . . . . . . . . . . . . . . 13
Slicing and Shredding Cheese . . . . . . 13
Kneading Yeast Dough
with Dough Blade. . . . . . . . . . . . . . . . 14
Machine Capacity . . . . . . . . . . . . . . . . 14
Using the Right Blade . . . . . . . . . . . . . 14
Measuring the Flour . . . . . . . . . . . . . . . 14
Proofing the Yeast . . . . . . . . . . . . . . . . 14
Processing Dry Ingredients . . . . . . . . . 15
Adding Liquids . . . . . . . . . . . . . . . . . . . 15
Kneading Bread Dough . . . . . . . . . . . . 15
Kneading Sweet Dough . . . . . . . . . . . . 15
Rising . . . . . . . . . . . . . . . . . . . . . . . . . 15
Shaping, Finishing and Baking . . . . . . . 15
Making Consecutive Batches . . . . . . . . . 15
Bread Dough Problems
and Solutions . . . . . . . . . . . . . . . . . . 15
Sweet Dough Problems
and Solutions . . . . . . . . . . . . . . . . . . . 17
Cleaning and Storing . . . . . . . . . . . . . 17
For Your Safety . . . . . . . . . . . . . . . . . 18
Technical Data . . . . . . . . . . . . . . . . . . 18
Warranty . . . . . . . . . . . . . . . . . . . . . . . 18
Recipes. . . . . . . . . . . . . . . . . . . . . . . . 20
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